Teriyaki Chicken (照り焼きチキン): a classic Japanese cooking method. Fry the chicken and braise with the teriyaki sauce (soy sauce, mirin, sugar, and sake) until the sauce is condensed. The dish can be formed into rice bowls with added vegetables, which is perfect fast food.
Oyakodon (親子丼): a Japanese rice bowl dish. The name literally means “parent and child bowl”, which refers to the chicken and egg. Fry the chicken with onion, then add the sauce (broth, soy sauce, mirin) to braise. Roughly mix egg white and yolk, pour it on top of the braise to cook for a few minutes. Serve over rice.
Chinese
Three Cup Chicken (三杯雞): a popular Hakka dish, originated from Jiangxi and popular in Taiwan. The name comes from the three cups of sauces: soy sauce, sesame oil, and rice wine. Pan-fry chicken with ginger and garlic, add the sauce to braise, as well as Thai basil (九層塔). Reduce the water to a thick soup base.
Sesame Oil Chicken (麻油雞): a classic Taiwanese dish. Fry ginger slices with Taiwanese sesame oil, add the chicken to fry for a few minutes, then braise with rice wine, water and extra sesame oil. Some Chinese medicine ingredients can be added, such as red dates, Goji.
Innovative Dishes
Any recipe which needs whole chicken can roughly substitute it with chicken thighs, especially in countries like UK where whole chicken is hard to buy.
Shandong-Style Stir-Fry Chicken (山东炒鸡): stir-fry chicken with northern Chinese style spices like yellow bean paste, then braise with pepper, garlic and reduce the water to a bit soup base. Find my recipe here.
